This salt mixture contains 8 ingredients. Marigold is important to the mix. The recipe is amiss without it. If you can’t find dried marigold at the spice store, find some organic marigold and dry the heads yourself. I prefer to buy whole seeds. For the best perfume I lightly toast them until they are fragrant. I grind them after they have cooled. The dill and marigold should not be toasted.
To incorporate the marigold and dill, measure and mix together the ground seeds for the recipe. Add a tablespoon of the ground spice mix to a spice grinder. Measure and add the dill and marigold to the grinder then grind to a fine uniform texture then add it back to the spice mix. Yield: approximately 8 ounces
- 1 head (3 ounces) garlic
- 7 tablespoons coarse white salt
- 2½ tablespoons ground coriander
- 1½ tablespoons ground dried dill
- 1½ tablespoons ground blue fenugreek
- 1½ tablespoons ground red pepper
- 1½ tablespoons ground dried marigold
- ½ tablespoon ground cumin
1. Remove skins from the garlic and crush the cloves in a mortar and pestle with 1 tablespoon of coarse salt. Reserve.
2. Mix all of the other dry ingredients together with the remaining salt.
3. Add the garlic to the mixture. And work with your fingers until it is evenly combined and thoroughly mixed.
4. The mixed ingredients will be moist. Store in a sealed non-reactive container for up to two days in the refrigerator, otherwise freeze.
Note: You can mix together the dry ingredients and store at room temperature then mix to taste with garlic as needed. Around 1 tablespoon of garlic to 1½ tablespoons of dried spice mix.
Svanetian Salt may also be purchased from The Vineyard Kitchen Larder.